Smokers, the meat kind.

After 3 or 4 hours the bark is set on most meat and it won't take on any more smoke. Take a chance at getting that acrid smoke after that

 

Good info pit master

 

Mine looks a lot like yours. I did the pork butt above in about 7 hours and it was still going after I pulled the pork.

 

Just ordered the Pit Boss Lexington 500. Decided to go with a smaller one as it's just 2 of us here 99% of the time and I don't plan to smoke giant pieces of meat. I grilled on a Pit Boss for 2 years but never got into the smoking aspect of it. Excited to dive in!

 

Mmm, looking tasty in here!
Its getting close to summer sausage time.

 

Made sausage patties and biscuits in the Traeger at the same time this morning. Soooo good. I didn't think to take pictures tho. Not a millennial.

Medium breakfast sausage patties smoked at 185 for 20 minutes.

Crank the heat.

Insert Wompem biscuits at 325 for 28 minutes or till golden brown in a #10 cast iron pan.

*Wompem biscuits are the pre made ones that you peel the wrapper and then wompem on the counter top till the cylinder container pops open. Damn Yankees. *

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Just now read this thread.
Good info and those pics look good enuff too eat.

 

Meanwhile in Missouri.

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I bought a rack of ribs last week probably going to give them a whirl next weekend.

 

Just bought a rack of ribs to try this weekend. First time ever trying ribs.

 

Better go buy another RACK once you try them you’ll want more!!

 

Started the ribs at 1030. Used yellow mustard as a binder. Simple rub I made of salt, pepper, paprika, garlic and onion powder, and cayenne. Set at 250 for 2 hours.

Put down some brown sugar, butter, honey, and BBQ sauce on some foil and wrapped them meat side down (put more rub on).

Letting them cook another hour to 2 before taking out and putting sauce on to cook again.

Will post the final product when finished. They looked amazing after 2 hours.


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That "sounds" amazing!

 

They were cooked perfectly with amazing flavor. Disappointed with the actual ribs themself. I got them frozen from the meat market (roughly $22 a piece). They had fresh ones there for $35 for one rack. These had a lot of cartilage and fat. I thought I trimmed them up pretty good but I guess not. These were St. Louis style.

Anyone prefer a particular style of rib?


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But did you take off the membrane on the bottom?

 

Making extra meaty pork back ribs nothing but my dry rub followed by a mix of liquid sauces for dinner tomorrow.

 

X2

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I did take that off both of them. I must not have trimmed the actual rib good enough. It was strips/chunks of cartilage inside the meat. White in color and not as hard as bone. I’ll try again next time! Loved the recipe and way I cooked them. So dang tasty.

Making BBQ rib grilled cheese with some of the leftovers today.


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Just trimmed the meat off the rest of the bones. I definitely didn’t trim the ribs good enough. The “cartilage” was actually just thin pieces of the rib bones. Guess I have to look better next time.


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Man that sounds delicious.